5. What is a saponification number? What does a high saponification number indicate? Name a lipid with a high and a low saponification number.
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- 4. Label the below lipids as either saturated or unsaturated. HHHH H H H нн H H H. H C-C-C-C-C-C= С- с-с- С-с-с-Н H H H H H H H H H H H H H H saturated If a lipid molecule contains at least one Label the parts of the below lipid molecule. Is this a saturated or unsaturated lipid? 5. it is UNsaturated. 6. H. H. C- C- c-C -C- C-C- c-C-H H -C н н н н нн нн エー HICI HI I-0-I I-0-I2. Draw the structure and give the systematic name of the given disaccharides. (a) Lactose which is also known as milk sugar: β-D-Gal(1--> 4)β-D-Glc, where Gal is galactose and Glc is glucose. (b) Sucrose which is also known as table sugar: β -D-Glc (1-->2) β-D-Fru where Glc is glucose and Fru is fructose.11.5. Based on your observations, would you predict carbohydrates are hydrophilic or hydrophobic? 11.6. Plants store glucose in a long-chained molecule called Your liver stores glucose in a similar, long-chained molecule, but the molecule has many branches to it. What's this molecule called? 12. It's what makes food taste so good. Lipids or fats are relatively large molecules that pack a high-calorie wallop (over 9 kilocalories per gram, compared with about 4 kilocalories per gram for either carbohydrates or proteins). While that's great if your body's storing fat to make it through food shortage (imagine how much more you'd weigh if your body had to store an equivalent amount of energy in the form of carbohydrates!) it's not so great if you're consuming a half gallon of ice cream and trying to watch your weight at the same time. 12.1. List at least three types of lipids have you learned about. 12.2. What is a primary characteristic of all lipids? 12.3. Based on this characteristic,…
- 23. Which is a general term indicating a carbohydrate polymer? A) Glycan B) Polycarb C) Multimer D) Oligosaccharide Please I need the solution in 10 minutes 24. O-linked glycans are attached to proteins through the side chain of all of the following EXCEPT A) Serine B) Threonine C) Glutamate D) Tyrosine 25. N-linked glycans are attached to proteins through N-acetylglucosamine or N- acetyl galactosamine to the amide side chain of A) Asparagine B) Histidine C) Glutamine D) Arginine 26. Maltose has a (1-4) a linkage between glucose and A) Glucose B) Mannose C) Xylulose D) Galactose 27. Pentoses and hexoses can form stable ring structures by internal formation. A) Hemiketal B) Hemianionic C) Hemicationic D) Hemiacetal 28. Saturated fatty acids are different to unsaturated fatty acids because they A) Have an even number of carbon atoms B) Have short hydrophobic tails C) Exhibit free rotation about the carbon-carbon bonds in the hydrocarbon tail D) Have no C-C double bonds3) After watching the video convert the monosaccharides from a Fischer to a Haworth Projection. c) Convert D-ribose to its a -furanose. HO H- CH₂OH -H -OH -OH CH₂OH D-fructose12. Label the polar and non-polar ends of the representation of a lipid below:
- What type lipid is shown in the structure below? ÇH2OH но H. OH H/H CH2OH ÇH2OH ÇH2OH но H OH H H. NH-C-CH3A H он он CH3-č- Ço0- CH2- снон снон CH2OH NH CH HC (CH216 CH3 ÔH H (CH212 O phosphoglyceride O sphingolipid O sulfolipid O archaeal tetraether lipid7. Convert the following Haworth projections to a Fischer projection. Name the monosaccharides you have drawn. a) CH2OH b) CH2OH H H OH H H OH H. но но H H Но ÓH H I I-1- Please refer to the Fisher representation of the 5 monosaccharides below: ÇH2OH CHO CHO CHO CHO H- H- он H- OH OH HO HO но- H- OH HO Но- H- -OH H- H- -OH HO- OH HO H- -OH H- -OH HO HO H- OH ČH2OH ČH2CH ČH2CH ČH2CH ČH2CH D-Fructose D-Glucose L-Glucose L-Idose D-Galactose 1a- Which one(s) of the above molecules belong(s) to the subcategory of aldohexoses? and which one(s) of these molecules belong(s) to the subcategory of ketohexoses? Briefly explain your response. 1b- Which one of the above molecules is an enantiomer of D-Glucose? and which one is an epimer of L-Ildose? Briefly explain your response.
- 5. Determine the answers of these multiple choices they are organised at "a,b,c's" in which is allowed in your rules, so they can all be answered thank you very much!! A) The primary chain of a protein is held together by: -Hydrolysis bonds -Glucose bonds -phosphate bonds -Peptide bonds -disulphide bridges B) What indicator will allow you to detect the presence of proteins? -Méthylorange -lode -Biuret -Sudan IV -Benedict7. Consider the structures shown. For each structure select all that apply. a) pentose, hexose or heptose b) D or L c) ketose or aldose d) a or ẞ e) pyranose or furanose COOM CHACH Structure A Structure C1. Choose the proper structure of the predominant form of L-M-L-P-D-T at pH 5. Provide a short explanation. 2. Choose the proper structure of the predominant form of L-A-L-Y at pH 11. Provide a short explanation.